Fig and Cardamom Scones

The naturally rich, sweet flavor of figs works perfectly with cardamom in these Fig and Cardamom scones. The Cinnamon and Brown Sugar Crumble on top gives them just the right finishing touch.

  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12 scones 1x



Fig and Cardamom Scones

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cardamom (2 pods freshly ground)
  • 6 tablespoons butter, frozen and cubed
  • 1 cup chopped figs, chopped into larger pieces (or quarters for small figs)*
  • 1/2 cup chopped figs, chopped in small pieces*
  • 1 cup cold buttermilk

Crumble Topping

  • 2 tablespoons whole wheat flour
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons cold butter, cubed


  1. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flours, sugars, cinnamon, baking soda, baking powder, salt, and ground cardamom. Cut in the butter with a pastry knife until only small bits of butter remain. Add chopped figs and toss with a spoon to coat and disperse throughout the mixture.
  3. Add the buttermilk and fold in with a spatula until it disappears into the dough. With the dough in the bowl or turned onto one of the prepared baking sheets, use your hands to work the buttermilk in further until all of the dough comes together. Be aware that it isn't a very wet dough and therefore requires a bit of gentle kneading. Don't worry too much about squishing the figs.
  4. Shape the dough into a round disc, about 3/4"-1" thick, on the first baking sheet. (Small clumps of butter visible in the dough are good.) Place in the freezer for about an hour to chill.
  5. When the dough is nearly ready to bake, preheat the oven to 375 F. Meanwhile, prepare the crumble topping. Whisk together, the flour, brown sugar, and cinnamon in a small bowl until evenly combined. Cut in butter until mixture is moist and crumbly. Remove the scones from the freezer and slice into 12 triangles (cut the disc into quarters, and then each quarter into thirds). Divide the scones between the two prepared baking sheets, spaced apart. Top each scone with an equal amount of the crumble topping.
  6. Bake the scones in the preheated oven for 15-20 minutes, switching and rotating the baking sheets halfway through the baking cycle, until a toothpick inserted into the center of one of the scones comes out free of dough (it may be a little wet if it goes through a fig).
  7. Leftover scones can be stored in a covered container in the fridge.


*I used Brown (Turkey) Figs for this recipe, but I think you could easily experiment with different types. Your could probably even try using dried figs in this recipe, although you might need to add a bit more liquid.